Psyllium husk gel to reinforce structure of gluten-free pasta?. (September 2020)

• Record Type: Journal Article
• Authors: Fradinho, Patrícia; Soares, Rita; Niccolai, Alberto; Sousa, Isabel; Raymundo, Anabela
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 131(2020)
• Publication Date: 2020-09
• Subjects: Gluten-free pasta -- By-products -- Psyllium -- Maturation kinetics -- Digestibility; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109787
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Gluten-free pasta is a technological challenge. The effect of Psyllium particle size, processing temperature and gel concentration on the quality of rice-based pasta was investigated. The rheological properties, i.e. maturation kinetics and mechanical spectra, of the Psyllium gels were studied and optimal conditions were set: 160–315 μm particle size, 4 g/100 g Psyllium husk concentration thermally processed at 40 °C. Cooking quality parameters, texture properties, nutritional composition, antioxidants and digestibility of pasta were determined. Consequently, the use of Psyllium husk in gluten-free pasta showed good overall properties. Moreover, the pre-gelatinization step of rice flour can be eliminated, resulting in a final gluten-free pasta formulation with Psyllium gel and rice flour (50/50) with high digestibility. Highlights: Psyllium husk formed a weak-gel structure at low temperatures. A gluten-free pasta without pre-gelatinized rice flour was developed. Pasta with Psyllium gel exhibited lower adhesiveness than the control. Gluten-free pasta showed high in vitro digestibility.